Brooke Mallory

Hailing from the Midwest, Chef Brooke Mallory, brings years of expertise and creativity to the kitchen. Mallory began her journey in the culinary industry working at a seafood restaurant in Northern Michigan. It was during this time that she decided to pursue a career in the culinary arts and enrolled in the Great Lakes Culinary Institute.

After attaining a culinary...

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Hailing from the Midwest, Chef Brooke Mallory, brings years of expertise and creativity to the kitchen. Mallory began her journey in the culinary industry working at a seafood restaurant in Northern Michigan. It was during this time that she decided to pursue a career in the culinary arts and enrolled in the Great Lakes Culinary Institute.

After attaining a culinary degree, Mallory accepted a position at 3030 Ocean in Fort Lauderdale where she honed her skills under acclaimed chefs Dean James Max, Paula DaSilva and Adrienne Grenier. Looking for a change in scenery, Mallory packed her knives and moved to Ohio where she introduced South Florida-inspired cuisine at another Dean Max destination restaurant, AMP 150 in Cleveland. Later, she worked side-by-side with Chef Brad Phillips at Asador Restaurant in Dallas. The duo collaborated on a menu that combined the styles and flavors of the Midwest, the South, and the Southwest before making a return to 3030 Ocean where she became Sous Chef.

Mallory now joins Burlock Coast at The Ritz-Carlton, Fort Lauderdale, working once again under the direction of Paula DaSilva who is the property’s Executive Chef. Mallory works with the culinary team to create inventive, refined farm-to-table cuisine with a focus on local seafood.

Media Contact:
Marel Hinners/Larry Carrino
Brustman Carrino Public Relations
bcpr@brustmancarrinopr.com
(305) 573-0658

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